These keto popsicles are so smooth and creamy, you won’t believe they are low carb! Made with just 3 ingredients, they take seconds to prep and melt in your mouth! 2 grams net carbs per serving.
When it comes to keto no bake desserts, my favorite recipes to make are a peanut butter mousse, ice cream bars, and these keto popsicles.
If you visit any mainstream grocery store or health food store, you’ll probably have noticed an influx of keto friendly frozen desserts. The popularity of them has increased considerably, and they are now quite easily accessible.
The downside of many of these frozen desserts is that they aren’t particularly delicious AND they are incredibly expensive. A quick stroll at my local supermarket saw many frozen desserts retailing around $13-$15 per pint (of ice cream) and $10 for a pack of 3 ice cream bars. While I DO love my ice cream, I’m not willing to pay an arm and a leg for them. Luckily, I found a solution!
I’ve been meaning to share a keto popsicle recipe for quite some time. With so many expensive keto ice creams on the market, I had no choice. Luckily, I’ve been thrilled with the results. They need just 3 ingredients and take minutes to prep. Honestly, the hard part is waiting for them to freeze!
Now, these popsicles may look incredibly fancy, but I promise you they are such an easy recipe! No dairy and no sugar are needed, but you’d never tell. The texture is smooth, rich, and extra creamy. They are pleasantly sweet and with a light coconut flavor, thanks to the coconut milk.
My sister came over the other day and I gave her one of these popsicles to try and she could NOT believe they were low carb- She said it reminded her of magnums!
How do you make keto popsicles?
- Canned coconut milk– You must use full fat coconut milk from a can. There is no need to chill it prior, as it will be heated up to mix with the other ingredients.
- Vanilla extract– Gives a lovely vanilla flavor, and masks any potential coconut flavor.
- Granulated sweetener of choice– I used allulose, but monk fruit sweetener and erythritol can also be used.
- Chocolate– Optional, but to coat the popsicles.
Start by adding your coconut milk, vanilla extract, and sweetener into a small saucepan and place it over low heat. Once the sugar has dissolved, mix it gently until it has become warm, before removing it from the heat. Next, cover the pan and let it rest for 2 hours, for the vanilla flavor to steep.
Now, transfer the mixture into a measuring cup. Distribute the popsicle mixture amongst 8 popsicle molds and place them in the freezer for at least 3 hours, or overnight. Once set, line a large baking sheet with parchment paper. Melt your chocolate and moving quickly, remove the popsicles from the mold and dip half of them in the melted chocolate, before placing them on the lined sheet. Re-freeze for 10 minutes, to allow the chocolate to firm up.
Tips to make the best low carb popsicles
- Don’t worry if a thin film forms on top of the mixture once it is cooling- Simply whisk it together until it is smooth once again.
- If possible, try to use granulated allulose. It melts beautifully and never leaves keto desserts gritty.
- Taste the mixture prior to adding it to the molds. If it isn’t sweet enough, add a little extra sweetener.
- Feel free to fold through some chopped nuts or chocolate chips, for some added texture. Alternatively, sprinkle nuts on top of the melted chocolate and let it firm up as directed.
- Use a vanilla bean pod instead of vanilla extract.
Storing sugar free popsicles
Popsicles should always be stored in the freezer, preferably in their popsicle molds. However, if you dip them in chocolate, they will no longer fit in the molds. To rectify this, place the popsicles onto a lined plate and cover them completely.
They will keep fresh for up to 6 months.
More keto frozen dessert recipes to try
- Coconut milk ice cream
- Vanilla ice cream
- Chocolate ice cream
- Peanut butter ice cream
- Sugar free ice cream
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- 2 13.5 oz cans coconut milk full fat
- 2 teaspoon vanilla extract
- 1/2 cup granulated sweetener of choice I used allulose
- 1 cup sugar free chocolate chips optional
- 1/4 cup peanuts chopped, optional
- In a small saucepan, add all the ingredients into it and place it over low heat. Once it warms up, stir it regularly so the sweetener dissolves. Once it has dissolved, remove the pan from the heat.
- Cover the pan and let it sit for two hours, for the vanilla flavor to infuse into the coconut milk and for it to cool completely.
- Whisk the mixture well then transfer it into 8 popsicle molds. Place in the freezer for at least 4 hours or overnight, to firm up.
- If you'd like to dip them in chocolate, melt the chocolate in a large bowl. Line a large baking sheet with parchment paper. Remove the popsicles from the molds and moving quickly, dip them in the melted chocolate and place them on the lined sheet. Place them back in the freezer for the chocolate to firm up.
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Can you use anything else besides coconut milk? I absolutely hate the taste of coconut, even if it is faint.
Not that I’ve tried- for the popsicles to remain creamy and smooth, coconut milk from a can works the best 🙂
Great recipe, Arman!
One question, have you tried this recipe with Oat Milk? I have heart issues and the saturated fat in coconut milk is something I’m supposed to avoid.
Hi Mike! Unfortunately not for this recipe- I do have an oat milk ice cream recipe that you can try instead 🙂
What’s the nutrition info after dipping in chocolate/peanuts??
Haven’t calculated it, you can amend it based on the brand you use!